Mexican lentil casserole

6 servings

Ingredients

Quantity Ingredient
½ cup Onion; chopped
½ cup Green pepper; chopped
½ cup Celery; chopped
4 cups ;water
1 cup Lentils; uncooked
1½ cup Rice, brown; cooked
6 ounces Tomato paste
1¼ ounce Taco seasoning mix
½ teaspoon Chili powder

Directions

In a medium saucepan, combine onions, green pepper, cleery and water.

Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.

Preheat oven to 375.

Lightly oil a 1¾ quart casserole or spray with a nonstick cooking spray.

Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole.

Bake, uncovered, 25 minutes.

Let stand 5 minutes before serving.

Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol.

Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder/MM by DEEANNE

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